Egg Nog Season

It's the most wonderful time of the year. The time of year when all the grocery stores start to put out Egg Nog. I have no idea why this heavenly drink is only offered to us once a year. Perhaps it has something to do with absence making the heart grow fonder. I'll drink pretty much any egg nog, pretty much anytime, but this weekend while shopping at Central Market, we picked up some of the Promised Land "holiday" variety. Ummm. I also came across this recipe, which I intend to try very soon--if the egg nog can last that long!


Promised Land Eggnog French Toast with Maple Syrup
Courtesy of: Central Market
6 servings

4 cups Promised Land Eggnog
4 eggs
1 teaspoon freshly grated nutmeg
1 teaspoon freshly grated cinnamon
1/2 teaspoon freshly grated allspice
12 (1-inch thick) slice Central Market Challah Bread
1/4 cup unsalted butter
confectioner's sugar
maple syrup

Whisk the eggnog, eggs, nutmeg, cinnamon and allspice in a bowl. Place the bread slices in a single layer on a 10 x 15-inch baking pan. Pour the eggnog mixture over the bread slices. Chill, covered, for 2 to 3 hours. Remove from refrigerator about 20 minutes before cooking. Heat 1 tablespoon of the butter in a heavy skillet over medium heat until melted and foamy. Place as many bread slices as will fit in a single layer in the skillet. Cook until both sides are brown, turning once. Repeat with the remaining butter and bread slices. Dust with confectioners' sugar and serve with maple syrup.